Hara bhara corn kebab

Hara bhara corn kebab

Ingredients-

½ cup Corn ( boiled and crushed.)250 gm Spinach leaves ( Wash and blanch )
3-4 table spoon Bread crumbs
Oil for shallow frying

2 Potatoes (bowled and mashed)

½ cup paneer mashed

2 green chillies paste 

2 tea spoon Ginger pastes

2 tea spoon Lemon juice 

2 tea spoon Mint leaves past

3-4 tea spoon Corn Flour

Salt to taste

Method-

Take a big bowl in the all ingredients and mix well. Shape them into small size and shallow fry them in oil.

Serve hot with green chatni.

Aam Ka Panna

Aam ka panna-( raw mangoes panna)

Ingredients:

2 medium size green raw mangoes 2 table spoon Sugar
2 tea spoon roasted cumin powder Black salt to taste
Salt to taste

½ tea spoon asafetida (hing) 2 cup water 2-3 table spoon pudina paste Ice crushed

Method-

Wash and boil mangoes.

Let them cool. peel, mash and strain the pulp.

Add cumin powder, black salt, asafetida, salt, pudina paste and sugar.

Mix well till sugar is dissolved.

Divide the mixture into four tall glasses, fill it up with chilled water and crushed ice.

Stir well and serve.

Peanut butter and banana smoothie

Peanut butter and banana smoothie

peanut butter banana smoothie!! It’s easy to make, and packed with protein.

Ingredients

2 cup milk

2 tea spoon  peanut butter

1 banana (cut in pieces)

2 tea spoons hoeny

Method-

In a blender, combine all ingredients, cover and process for 30 seconds or until
smooth. Stir if necessary. Pour into chilled glasses. serve immediately.

VegetableTawa paneer tikka

Vegetable Tawa paneer tikka

Ingredients-

250 gm paneer
2 onion cut in layers separated
1 capsicum cut in square(red, green, yellow)
2 tomato chopped

(for marinating)

1 cup curd
1 table spoon garam masala
¼ tea spoon red colour

1tea spoon turmeric powder
1 table spoon corn flour
1table spoon lemon juice
1 tea spoon jeera powder

2 tea spoon red chilli powder
salt to taste

2 tea spoon kasuri methi

2 tea spoon ginger,
garlic paste

1 tea spoon chaat masala

2 tea spoon malai  

oil for brushing
4-5 stick

Method-

Cut paneer into 2 inches cubes
Mix all the all ingredients in a bowl with curd and lemon
Now add paneer cubes,capsicum ,onion and tamoto into this mixture and marinate for a 1/2 hours.
Now keep it in the refrigerator for an hour.
Take the skewers n start threading capsicum, onion, paneer, onion and capsicum cubes in that order.
 In each skewer you have to add two marinated paneer cubes.
Heat non stick tawa on gas. 
Pour 1 tablespoon oil or butter on the tawa.
Place your marinated paneer tikka sticks on the tawa .
Cook on a low flame.
 In between u have to turn your paneer tikka sticks and cook well. Apply little oil with the help of a brush.Take out on a plate.

Chocolate roll-

Chocolate roll-

yummy, innovative and easy Chocolate Roll recipe with
maida and nutella.

Ingredients-

2 cup maida
4 table spoon oil +deep fry
2 table spoon nutella

method-

mix maida, oil and water.Make a smooth dough.Roll a big chapati and cut eight pieces in triangle shape.At broader side put nutella and roll it.Heat oil in kadai and deep fry the prepared roll.
Serve it……

Pomegranate ice cream

Pomegranate ice cream

INGREDIENTS

1 cup pomegranate juice
1 cup cream
1 cup milk
2 table spoon sugar
1 tea spoon vanilla essence
Pomegranate seeds for garnish

Method-

Taking sugar in a clean dry bowl and adding the pomegranate juice . Whisk it well, until the sugar has thoroughly dissolved.
Now whisk in the cream and milk, while stirring all the time. Whisk at least for about 10-15 minutes, until the mixture is frothy and smooth. At this stage, the mixture will have subtle hints of pink.mix vanilla essence. You can also add tutty-fruity.
Quickly pour it into an air tight ice cream molded and freeze it for 8 hours or overnight.
Serve it chilled with pomegranate seeds

Refreshing Paan Shots

                                                                   

Refreshing Paan Shots 

Ingredients-

1 teaspoon saunf (fennel seed)
8-10 pieces of black pepper

2 elaichi choti
4-5 paan /betel leaves
2 teaspoon gulkand
2 cup chilled milk
2 tablespoon sugar
Ice cubes
1 cup milk
5 spoon vanilla ice cream

Method

Blend saunf, kali march ,choti elaichi ,sugar, paan leaves and gulkand in a mixer.
Add cold milk and water to it
Keep it in the refrigerator for 2-3 hrsPour into serving shot glasses, with vanilla ice cream garnish with colourful balls and serve immediately

Stuffed Capsicums

Stuffed Capsicums

Green capsicum stuffed with a mixture of boiled mashed potatoes, paneer, spices and fresh coriander – topped with plenty of cheese and baked till the cheese melts. Stuffing a capsicum can have endless possibilities – but this one is my favourite!


Prep Time : 35-40 minutes

Cook time : 15-20 minutes

Serve : 4

Ingredients for Stuffed

Green capsicums 8 medium

Potatoes boiled and mashed 3 medium

Paneer grated 250 grams

Dry mango powder 2 teaspoons

Red chilli powder 1 1/2 teaspoons

Cumin powder 1 teaspoon

Garam masala powder 1 teaspoon

coriander leaves finely chopped

Salt

Onion chopped 1 large

Ginger chopped 1 inch

Green chillies 2

Cheese 1/2 cup

Method

Slice off thinly from the tops of the green capsicums and remove seeds to make them hollow.
Mix well potatoes, paneer, amchur, red chilli powder, cumin powder, garam masala powder, coriander leaves and salt. Keep aside.
Preheat oven to 225ºC. Heat oil in a pan and add onion. Cook till translucent and add ginger and green chillies.
Mix in potato mixture and continue to cook for two minutes. Divide this mixture evenly into eight portions and stuff into the prepared capsicum shells, sprinkle cheese and place on baking tray.
Bake capsicums at 225ºC for fifteen minutes. Serve immediately.

Cheese macaroni pasta

Cheese macaroni pasta

 Ingredients

2 cup macaroni
2 table spoon butter
2 table spoon Maida
2 cup milk
Salt to taste
1 tea spoon black pepper powder
1 cup cheese grated

Mothed-

Heat water in a pot, when it comes to boil water, add 1 tea spoon salt and macaroni.

Half cook till macaroni is done stain and wash with water and keep a said.

Melt butter in a kadhai add Maida and fry till slightly browned.

Add milk, salt and pepper powder and stair not form any lumps.

Add ½ cup grated cheese and cook till cheese melts Add cooked macaroni and mix wellMacaroni transfer in macro prufe pot. Garnish ½ cup cheese and bake 5-6 minute for 180.c degree.

Serve hot…..

Baked mushroom kulcha

Baked mushroom kulcha

Ingredients-

2 ½ cup Maida
1 tsp active dry yeast
¼ cup water, warm
½ cup milk, warm
1tea spoon sugar
1 tea spoon salt
2table spoon oil
1 tea spoon baking powder

For stuffing-

2 chopped onion
1 cup boil and chopped mushrooms
1table spoon oil
Salt to taste
½ tea spoon pepper powder
½ tea spoon soya sauce
2 table spoon butter

Method-

In a large bowl, combine yeast, warm water sugar and salt and let stand for 10-15 minutes, until slightly foamy. Add milk, baking powder and flour stirring well.
Stirring until the dough comes together into a ball, away from the sides of the bowl.
Place in a lightly greased bowl to rise until doubled, 50-60 minutes in a warm kitchen. Cover with a towel.

For stuffing-

Heat oil in kadai, add onion sauté it for few second.
Add boiled mushroom fry it and then add salt black pepper powder and soya sauce mix it.
Keep it aside.
After 60 minutes turn out onto a lightly floured surface and knead until very smooth and elastic,
Divide dough into 4 equal pieces and shape each into a round.
Place a square of vegetable inside each dough round and pinch tightly to seal.
Then roll it aprox 6’’chapati. brush it with butter
Preheat the oven to 180c,
Bake kulcha for 10-12 minutes, until light brown
Cut it into two pieces
Serve the kulcha with butter.

Paan and gulkand Ice Cream

Paan and gulkand Ice Cream

Ingredients

5-6 Paan Leaves1 litre milk
1 cup sugar
1 ½cup milk powder
1 table spoon fennel seed
3 table spoon gulkand
½ tea spoon Green cardamom powder
½ cup fresh cream

Method

Add milk in a kadhai and bring it to a boiling temperature, and cook till it reduces to one third part add powder milk and sugar mix well and remove from heat. Set aside to cool.
Blend Fennel seeds, gulkand, green cardamom powder, paan leaves in a blender.

Add gulkand paste and cream into the cool milk and mix

Transfer into an ice cream tin and cover with the lid for two hours it in the freezer.
After two hours, again whisk it slowly.
Keep it in the deep freezer for four to six hours or till well set.


Serve it chilled.

Gatte Ki Dry Sabji

Gatte Ki Dry Sabji

Ingredients- Gatte-

250 gm besan 
1 tea spoon red chilli powder 
½ tea spoon turmeric powder
2 table spoon oil
¼ tea spoon soda
salt to taste
water to make dough

for frying-

2 table spoon curd 
2 pinches hing 
1 tea spoon jeera
1 tea spoon red chilli powder
½ tea spoon turmeric powder
2 table spoon garlic & ginger pest 
1 onion chopped 
½ cup tomato puree 
7-8 leaves cadi petta 
2 table spoon oil 
salt to taste

method-

Take a bowl and mix all ingredients make a soft dough with required water. Make roll cylindrical shape and cut to 4-5 inchs. Cook gatte in the boiling water for two vicel and drain ,cool. Cut ¼ inc slice to gatte. Heat the oil in kadai add onion fry for golden brown add hing ,jeera, cadi petta ,turmeric powder, red chilli powder, ginger-garlic paste, tomato puree ,curd and salt cook till the oil. Add gatte mix well a few secand. Garnishing fried cadi petta And serve hot .

Choco custurd Pudding

Choco custurd Pudding

Ingredients:

2cup Milk
4 tble spoon sugar
3 table spoon custard powder
1 cup fresh cream
500gm Chocolate sponge cake (for its recipe see below)
2 table spoon icing sugar
2 table spoon cocoa powder
1 tea spoon choclate essence
50gm choco chips(for garnishing)
Chocolate serum

Method:

Mix custard powder in cold milk properly and note that it does not contain balls.Take non stick pan , put the prepared batter into it, add sugar,and heat till it get thick.Keep it aside and beat it till it gets coolNow freez it for 10 minutes.Take fresh cream, add icing sugar, choclate essence, cocoa powder, and beat it till it gets thick and keep it aside.Now crush the cake
Take one bowl and put chocho chips.For 1st layer 1/3 part of cake and press it.For 2nd layer put all custard in bowl and spread it thoroughly.
For 3rd layer put another ½ part of cake and spread it thoroughly.For 4th layer put prepared choco cream and spread it.For 5th layer put last part of cake , spread it, and press it properly.
Freez the pudding for atleast one hour.Now put the plate on outer side of bowl and take out whole pudding in plate.Serve it by garnishing with choclate serum.

Lauki ka Kofta

Lauki ka Kofta

Ingredients

2 cup lauki ( peel , grate and Squeeze )
5-6table spoon besan
½ tea spoon Red chilli powder
Salt to taste
½ tea spoon garam masala
Oil to deep fry

For gravy

3 tablespoons oil
1 tea spoon jeera seed
2 table spoon paste( Onion ,ginger and garlic)
½ tea spoon Turmeric powder
2 tea spoon Coriander powder
1 tea spoon Red chilli powder
1 cup Tomato puree
1 tea spoon garam masala powder
Salt to taste
2 -3 table spoon Fresh coriander leaves choped

Method

Take grated louki in a boule add the salt, besan, red chilli powder, garam masala and mix well. Divide the mixture into ten equal portions and shape them into round balls.Heat sufficient oil in a kadai and deep-fry the koftas balls, for two to three minutes, or until it turns golden brown and crisp from outside.Drain on absorbent paper and set aside.
Heat three tablespoons oil in a non-stick pan, add the cumin seed onions and sauté until light golden brown.Add the onion, garlic paste, turmeric powder, coriander powder, garam masala powder and red chilli powder. Continue to sauté on one minute, stirring continuously.Add the tomato puree and two tablespoons water and continue to sauté till the oil surfaces.Add two cups of water and bring to a boil. Add the salt, lower the heat and simmer for five minutes. Keep the gravy hot add the koftas balls and add the chopped coriander leaves and mix well.

Serve garnished coriander leaves with nan or roti and rice…..

Urad Dal Khasta Kachori

Urad Dal Khasta Kachori

Ingredients -

4 cup Maida

11tea spoon Soda
Salt to taste¾ cup Oil

FOR FILLING

1 cup dhuli urad dal
2 tea spoon Ginger .( Peel, wash and finely chop)
2 Green chilli chopped
3 table spoon Ghee
1 pinch Heeng
2 tea spoon Coriander powder
1 tea spoon Cumin seed
2 tea spoon Red chilli powder
2 tea spoon Fennel seed
Salt to taste
Oil for deep-frying

Method-

Put the flour, salt and soda together in a bowl. Add oil and mix well. Knead a soft dough using sufficient water. Cover with a moist cloth and set aside.

Soak the urad dal in four cups of water for overnight.
Drain and coarsely grind using a little water.
Heat ghee in a kadhai and ginger, green chilli, Heeng, cumin seed, fennel seed add the ground dal, coriander powder, , red chilli powder and fennel powder. Cook till all the moisture has dried up. Add salt.


Mix well and remove off the heat, let the mixture cool. Divide into 25- 30 portions. Divide the flour dough into 25-30 equal balls. Roll out into small puris so that they are thinner around the edges and thicker in the centre.


Place a portion of stuffing in the center and bring the edges together to form a ball. Flatten slightly. Heat sufficient oil in a kadai. And deep fry kachoris on low heat for three to five minutes or until golden brown and crisp.

Serve with dried potato sabji and tamarind chutney.

Eggless nutella cup cake-

Eggless nutella cup cake-

Ingredients:

1 cup cocoa powder
1 cup Maida
1 cup sugar
1 table spoon baking powder
Pinch of salt
½ cup oil
1 cup milk
2 tablespoon nutella
2 spoon walnut
2 table spoon chocolate chips

Methods:

Take a bowl, Add maida, cocoa powder, baking powder, sugar in it. Mix well with a small whisk.
Now add in milk, oil, and give a mix.
Now add in chocolate chips . Mix well till the batter is smooth.
Take 2 coffee mug, spray it with oil.

Pour the batter in, sprinkle with some chocolate chips and nutella. 

Bake for 30 mins. Remove, allow to cool and Enjoy..

Mango, Chia seeds Smoothie

Mango, Chia seeds Smoothie

INGREDIENTS-

2 cup milk 1 Mango peeled
2 tea spoon Chia Seed
2 table spoon sugar
1 table spoon honey (optional)
ice cubes

METHOD-

Take milk & chia seeds together in a bowl and soak it for the nightPut the mango, 2 tablespoons cold water, honey, sugar , and ice cubes into a blender. Blend on until very smooth. Add soaked chia seed and milk and mix well into mango smoothie.
Avoid blending the chia seeds too much.


serve and enjoy immediately….

Sweet Dahi Vada (gujiya)

   Sweet Dahi Vada (gujiya)

Ingredients:

1 cup Urad daal (soak and grind)
Salt to taste
Oil for deep frying
2 cup Yogurt
½ cup Milk to thin yogurt
2 tea spoon Roasted Cumin Powder
1 tea spoon Red Chili Powder
½ tea spoon black salt
Tamarind  Sweet Chutney
1 table spoon kishmish & chiraungi
2 tbsp kaju

Method:

- Remove urad dal batter into a bowl and add Salt
- Whip the batter with a spoon to make it light and fluffy.Heat Oil on medium heat.-. To make the vadas, wet you hand and scoop up a small portion of batter in your hand.Keep kishmish & chiraungi in it.- Using your thumb, make a small hole in the center of the batter.-. Gently flip the batter into the hot oil. Repeat process for all the batter.- Allow the vada to cook until golden brown on one side and then flip to the other side and cook again.-. Remove the vada onto a paper towel lined plate and let them cool for a few minutes.- Take a medium bowl filled with water and add a little salt to it.- Drop the cooled vada into the water and allow them to soak for 15-20 minutes.- Remove vada and gently press them in your palms to squeeze out the water.- Place squeezed vada into a serving platter or dish.-Add enough water (or milk if your yogurt is sour),sugar,salt to yogurt to make it pouring consistency.- Pour yogurt over the vada to completely coat and submerge them.- Sprinkle black salt, Roasted Cumin Powder, Red Chili Powder to taste over the yogurt.- Top with Coriander or Mint Chutney and Tamarind Chutney.- Garnish with chopped cilantro/coriander leaves.- Chill in the refrigerator until ready to serve.

Honey chilli potato

Honey chilli potato

Ingredients-

2 potatoes (peeled and cut in sliced)

2-3 table spoon cornflour

Salt to taste

1 tea spoon red chilli powder

1 spring onion(with stalk cut in sliced)

2 table spoon ginger, garlic paste

2-3 tea spoon sesame seeds

2 table spoon honey

½ tea spoon soya sauce

2-3 tea spoon red chilli sauce

Method-

Add cornflour , salt and chilli powder in a bowl.mix the potatoes(potatoes are coated) deep fry till golden. Keep a side.In a wok heat 2 table spoon oil add sesame seed,ginger-garlic paste, spring onions. Sauté on high flem for1 minute.Add soya sauce, chilli sauce, salt and honey,sauté. Add deep fry potatoes and mix. Serve and garnishing for sesame seed

Beetroot Halwa

Beetroot Halwa

Ingredients-

500 gm beetroot1 tea spoon ghee1 litre Milk
1 tea spoon cardamom powder
½ tea spoon ghee for frying Cashews
½ cup dry fruits (choped Badam, Pista, Kaju)
1 tea spoon raisins
200 gm sugar
1 cup Mawa

Method-

Wash the beetroots, peel and grate them. In a heavy base kadai , heat ghee now add the beetroots and let this cook on low flame for 2 minutes.Add milk to boil stir continuously.
.When it starts getting thick, Add sugar, cardamom powder, ¼ of the total dry fruits and raisins.
Stir for 5-7 minutes. Now add Mawa and stir well on low flame till the mawa mixes.
Let it cook till the sugar dissolves and the milk has been absorbed.
Remove it from the flame once done, take it out in the serving bowl, and decorate with the remaining dry fruits. Serve it hot or cold.